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Sunrise Sweet Potato & Avocado Breakfast Tacos
Kickstart your day with nutrient-rich sweet potato tacos! A healthy, easy breakfast with avocado, black beans, and fresh herbs.
Start your morning with a burst of flavor and nutrition with our Sunrise Sweet Potato & Avocado Breakfast Tacos. This unique breakfast combines the natural sweetness of roasted sweet potatoes with the creamy richness of avocado, black beans, and fresh herbs. Packed with fiber, healthy fats, and plant-based protein, these tacos are not only delicious but also a powerhouse of nutrients that will keep you energized throughout your morning.
Sweet potatoes are a fantastic source of vitamins A and C, along with essential minerals like potassium and manganese. When paired with the heart-healthy fats from avocado and the protein-packed black beans, you have a balanced breakfast that supports your wellness goals. This recipe is easy to prepare, perfect for busy mornings, and offers a delightful twist on the classic breakfast taco.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Kickstart your day with nutrient-rich sweet potato tacos! A healthy, easy breakfast with avocado, black beans, and fresh herbs.
Ingredients
- • medium sweet potatoes: 2, peeled and diced
- • olive oil: 1 tablespoon
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/4 teaspoon
- • black beans: 1 can (15 ounces), drained and rinsed
- • small avocados: 2, peeled and sliced
- • corn tortillas: 8
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, cut into wedges
- • red onion: 1/4 cup, finely diced
- • jalapeño: 1, seeded and minced (optional for heat)
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, and salt. Spread the potatoes evenly on the prepared baking sheet.
- 3 Roast the sweet potatoes in the oven for about 20 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.
- 4 While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side, or until pliable.
- 5 To assemble the tacos, divide the roasted sweet potatoes and black beans evenly among the warmed tortillas. Top each with slices of avocado, a sprinkle of red onion, and fresh cilantro.
- 6 Add a squeeze of lime juice to each taco for a zesty finish, and if desired, add a touch of minced jalapeño for extra heat.
Serving Suggestions
- • For an even heartier breakfast, serve these tacos with a side of scrambled eggs or a dollop of Greek yogurt. A fresh fruit salad featuring seasonal fruits like berries and melon pairs beautifully with the rich flavors of the tacos. To complete your breakfast, enjoy a refreshing glass of freshly squeezed orange juice or a warm cup of green tea.
Storage Tips
To store leftovers, place the roasted sweet potatoes and black beans in separate airtight containers in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat before assembling your tacos. Keep the avocado and tortillas fresh by storing them separately and preparing them fresh for each serving.
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